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Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L.
Plant Foods Hum Nutr. 1995 Jul; 48(1):17-29.PF

Abstract

Effects of soaking, cooking and autoclaving on changes in polyphenols, phytohaemagglutinating activity, phytic acid, hydrogen cyanide (HCN), oligosaccharides and in vitro protein digestibility were investigated in seeds of Dolichos lablab var. vulgaris. Both distilled water and NaHCO3 solution soaking and autoclaving significantly reduced the contents of total free phenolics (85-88%) compared to raw seeds. Autoclaving (45 min) reduced the content of tannins by upto 72%. Soaking seemed to have limited effect in eliminating phytohaemagglutinating activity, whereas autoclaving (45 min) seemed to eliminate the haemagglutinating activity completely. The reduction in content of phytic acid was found to be some what greater in distilled water soaking (28%) compared to NaHCO3 solution soaking (22%). Only a limited loss in content of phytic acid was observed under cooking as well as autoclaving. Loss of HCN was greater under autoclaving (87%) compared to the other processes studied. Of the three sugars analysed, soaking reduced the level of verbascose more than that of stachyose and raffinose. Autoclaving reduced the content of oligosaccharides more efficiently (67-86%) than ordinary cooking (53-76%). Autoclaving improved the in vitro protein digestibility (IVPD) significantly (13%). Of all the different water and hydrothermal treatments studied autoclaving seemed to be the most efficient method in improving IVPD and eliminating the antinutrients investigated except phytic acid.

Authors+Show Affiliations

Vijayakumari K
Department of Botany, Bharathiar University, Coimbatore, Tamil Nadu, India.
Siddhuraju P
No affiliation info available
Janardhanan K
No affiliation info available

MeSH

FabaceaeFlavonoidsHot TemperatureHydrogen CyanideNutritive ValueOligosaccharidesPhenolsPhytic AcidPhytohemagglutininsPlant LectinsPlant ProteinsPlants, MedicinalPolymersPolyphenolsPressureSeedsWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

8719735

Citation

Vijayakumari, K, et al. "Effects of Various Water or Hydrothermal Treatments On Certain Antinutritional Compounds in the Seeds of the Tribal Pulse, Dolichos Lablab Var. Vulgaris L." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 48, no. 1, 1995, pp. 17-29.
Vijayakumari K, Siddhuraju P, Janardhanan K. Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L. Plant Foods Hum Nutr. 1995;48(1):17-29.
Vijayakumari, K., Siddhuraju, P., & Janardhanan, K. (1995). Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 48(1), 17-29.
Vijayakumari K, Siddhuraju P, Janardhanan K. Effects of Various Water or Hydrothermal Treatments On Certain Antinutritional Compounds in the Seeds of the Tribal Pulse, Dolichos Lablab Var. Vulgaris L. Plant Foods Hum Nutr. 1995;48(1):17-29. PubMed PMID: 8719735.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L. AU - Vijayakumari,K, AU - Siddhuraju,P, AU - Janardhanan,K, PY - 1995/7/1/pubmed PY - 1995/7/1/medline PY - 1995/7/1/entrez SP - 17 EP - 29 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 48 IS - 1 N2 - Effects of soaking, cooking and autoclaving on changes in polyphenols, phytohaemagglutinating activity, phytic acid, hydrogen cyanide (HCN), oligosaccharides and in vitro protein digestibility were investigated in seeds of Dolichos lablab var. vulgaris. Both distilled water and NaHCO3 solution soaking and autoclaving significantly reduced the contents of total free phenolics (85-88%) compared to raw seeds. Autoclaving (45 min) reduced the content of tannins by upto 72%. Soaking seemed to have limited effect in eliminating phytohaemagglutinating activity, whereas autoclaving (45 min) seemed to eliminate the haemagglutinating activity completely. The reduction in content of phytic acid was found to be some what greater in distilled water soaking (28%) compared to NaHCO3 solution soaking (22%). Only a limited loss in content of phytic acid was observed under cooking as well as autoclaving. Loss of HCN was greater under autoclaving (87%) compared to the other processes studied. Of the three sugars analysed, soaking reduced the level of verbascose more than that of stachyose and raffinose. Autoclaving reduced the content of oligosaccharides more efficiently (67-86%) than ordinary cooking (53-76%). Autoclaving improved the in vitro protein digestibility (IVPD) significantly (13%). Of all the different water and hydrothermal treatments studied autoclaving seemed to be the most efficient method in improving IVPD and eliminating the antinutrients investigated except phytic acid. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/8719735/Effects_of_various_water_or_hydrothermal_treatments_on_certain_antinutritional_compounds_in_the_seeds_of_the_tribal_pulse_Dolichos_lablab_var__vulgaris_L_ DB - PRIME DP - Unbound Medicine ER -